Weekly menu 

 

Iced cucumber soup with fresh mint

7.00

 

Colorful tomato salad

Mozzarella, aubergine creme, sourdough bread

14.00

 

 

Whole fried trout

potato-cucumber-salad, herb butter

27.00

 

 

Wild mushroom risotto with fresh chanterelles

small colorful tomato salad

23.00

optional with Roast beef

29.00

 

 

Baked pointed cabbage

beetroot sauce, Chimmichurri, lime potatoes

 (vegan)

23.00

 

 

Pistachio parfait

butter crumbles, berries

Vanilla mascarpone

11.00

 

  

Starters and Salads

 

Obazda (Bavarian cheese delicacy)

with sourdough bread

9.50

 

Sliced organic pork roast 

homemade sauerkraut, freshly grated horseradish

15.00

 

Beetroot salad with horseradish sour cream

and sesame brittle

13.00

 

Herbed celery-tatar on roasted sourdough bread

8.00

 

Variation of mountain cheeses

mustards, pickled vegetables

16.00

 

Large colourful salad

Leaf salad, raw vegetables, potato salad

13.00

 

Small salad

7.50

 

Extra: sourdough bread, olive oil & mixed herbs

5.00

 

 

Soups 

 

Beef broth

with sliced herbal pancakes

7.50

or liver dumplings

9.00

 

Vegetable broth 

with sliced herbal pancakes and vegetables

7.50

 

 

Main Dishes

 

Viennese Schnitzel (veal scallop, organic)

with potato salad and cranberries

31.00

 

Pork roast (organic) with crackling

with dark beer sauce, sauerkraut and bread dumplings 

27.00

 

Beef goulash (organic)

with housemade egg noodles and lemon sour cream

26.00

 

 

Vegetarian Dishes

 

Celeriac Schnitzel

with potato salad and cranberries

21.00

 

Two spinach bread-dumplings  

fried mushrooms, melted butter,

mountain cheese, small colourful salad

22.50

 

Cheese spaetzle (traditional housemade egg noodles) 

with melted mountain cheeses and roasted onions, small colourful salad

21.00 

 

 

Desserts

 

Crème Brulée with blueberries

8.50

 

Sweet dumpling with apricot 

11.00

 

Apple strudel with vanilla sauce

9.50

 

3 Coppeneur Pralinen & Espresso

9.00